Market News

Summer into Fall at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 30, 2014

On the Mall for the Tomato Festival

8 a.m. to 12 noon

Well, we had a bit of real Kansas summer this past week! But Autumn is coming. Our local farm producers have planted seeds and plants for a Fall crop. We’ll see what will be available within the next few weeks. But they still have plenty of fresh summer produce for you this Saturday.

Reminder: the Market is able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.

Also, this is the last time you can register for the September 6th Market Bundle Give Away with Lyn.

If you know of any musicians, children’s or adult groups who would like to come to the market, let us know. September 20 is still open and would love entertainment and/or groups fundraising.

See you at the Market.

Visit us on and

Vendor Produce (Saturday, August 30):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Earl Farms (Dan and Trina Earl)

Tomatoes, potatoes, green beans, zucchini, spaghetti squash, butternut squash, sweet corn, watermelon, bell peppers, beets, and hot banana peppers.

Elias Honey (Chuck Elias)

Honey in 2, 8, 12, 16, 24, 32, and 80 ounce sizes and honey straws in 10 flavors.

Emilie Koehn – The Pie Lady

Breads, rolls, and pies.

Genova Farms (Debbie and Mark Genova)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Gilbert Gasper – The Tortilla Man

A variety of fresh, homemade tortillas.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted coffee beans and fresh coffee to drink.

Jirak Farm (Mark and Teresa Jirak and Children)

Sweet corn, watermelons, honeydew melons, cantaloupe, tomatoes, cucumbers, zucchini and squash.

L&R Farms (Monie Frakes)

Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, Brussel sprouts, zucchini, okra, and yellow squash.

Long View Farm (Gunther and Betty Fischer)

Yukon gold, Colorado rose, and Corolla potatoes, tomatoes, Japanese eggplant, garlic, shallots, leeks, broccoli, zucchini, a variety of jellies, jams, and fruit butters, brown eggs, whole wheat bread, French bread, fresh herbs, and fresh flowers.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Salsa kit, tomatoes, squash, sweet and hot peppers, eggplant, garlic, and flower bouquets.

Rootin Tootin Acres (Theresa and Eric Root and Family)

Tomatoes, potatoes, peppers, and baked goods/breads.

Other vendors may be present also.

Recipe: Spaghetti squash is becoming a favorite with many people. It’s delicious and you get a vegetable instead of carbs as you would with regular spaghetti. Usually, we just think about serving it with butter or with marinara sauce. But here is a delicious recipe from Emeril Lagasse that is easy.

Herbed Spaghetti Squash

Total Time: 1 hr 5 min.; Prep: 5 min; Cook: 1 hr; Yield: 4 servings


1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.


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